|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
Yes |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without vomit/diarrhea plan. Verification required. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground chicken over carrots, raw chicken legs on top of noodles, and raw shrimp above cooked chicken. CDI items relocated. Observed broccoli and carrots above washed bean sprouts. CDI items relocated. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed front small prep unit TCS items above 41F and ambient air at 50F. CDI TCS items moved and warm items placed in reach in freezer to cool. Verification required.
Observed baby corn, noodles, scallop, and lettuce wedges in reach in and prep units holding above 41F. CDI items just prepped and placed in units.CDI items moved to reach in freezer for quick chill. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed precooked duck, precooked chicken, Tom yum mix, and butter not dated. CDI items dated or discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed facility that prepped lettuce wedges and placed in reach for cooling. CDI items spread flat and placed in freezer. Observed chicken, rice, and spring mix cooling in deep containers and stacked. CDI items separated and unstacked and placed in reach in freezer to cool. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed NORDIC ice packs placed on top of raw food items in prep top and reach in to maintain temperatures. CDI items moved off food since it is not food grade packs. Suggest placing in ziploc bags or filling ziploc bags with ice instead. |